Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

In a separate bowl, whisk together the all-purpose flour, almond flour, powdered sugar, matcha powder, and salt. Set aside.

In a mixer, on medium-high speed, cream the butter.

Turn the mixer down to a low speed and slowly add the dry ingredients until fully incorporated. turn the mixer up high again until a dough forms.

Add the dried pomegranate seeds and mix until combined.

Pinch off a handful portion of dough at a time. Place the dough on a lightly floured work surface.

Use both palms to roll the dough out into a long rope about an index finger thick. Use a sharp knife to divide the rope into 2+1/2 inch pieces.

Place each piece on the parchment paper lined baking sheet, bending the piece into a crescent shape and pinching the ends.

Bake for 8-10 minutes or until the Kipferl start to turn brown on the edges.

Remove the pan from the oven and immediately sprinkle the Kipferl with powdered sugar.

Use a spatula to transfer the Kipferl to a baking rack to cool completely. Plate and serve.